Written by adam on Mar 9, 2006
Food Dictionary: Saute, Fry, and Sweat
When it's time to take your onions or peppers to the frying pan, you may be confused by what you are actually doing. You add oil to a hot pan, and throw in the onions and peppers. But what are you actually doing? Are you frying? Are you sauteeing? Are you browning? Epicurious.com has the answers:
Saute (SAW-TAY)- To cook food quickly in a small amount of oil in a skillet or saut� pan over direct heat.
Fry - (also called pan frying ) or sauteing refers to cooking food in a lesser amount of fat, which doesn't cover the food. There is little difference in these two terms, though saut�ing is often thought of as using less fat and being the faster of the two methods
Sweat - A technique by which ingredients, particularly vegetables, are cooked in a small amount of fat over low heat. The ingredients are covered directly with a piece of foil or parchment paper, then the pot is tightly covered. With this method, the ingredients soften without browning, and cook in their own juices.
Am I missing any? Let me know if you have other suggestions for this list.